Peach Pattycakes

"A recipe from Rachael Ray. Something that would be great as breakfast."
 
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photo by Hill Family photo by Hill Family
photo by Hill Family
Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat the oven to 400°F In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice. Let stand for 15 minutes.
  • In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
  • On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle. Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer the rounds to a parchment-paper-lined baking sheet. Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
  • Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.

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Reviews

  1. Mine turned out more like pancakes then pattycakes. My dough was also very wet and not rollable. I coated them with peach syrup and ate them for breakfast. The really great thing is that they hold together like a cake or cookie so my 15 month old could hold one in her hand and eat it. I will make these again because they tasted great.
     
  2. A very interesting recipe Boomie. The (biscuits/shortcake/scones) had a beautiful flavor and texture, but like the others I had trouble rolling and shaping the pattycakes, hence no pictures. The cake was light and fluffy with peices of peaches...yummy. I served with a little icing sugar, cinnamon and whipped cream. Thanks for sharing this treat.
     
  3. This is a tasty recipe, and I agree with Galley Wench, it is in the same zone as a biscuit, or a scone. My peaches were very very juicy, so I think I had more than the intended amount of liquid, but I added it anyway. The resulting batter was not roll-able, so I just scooped it onto baking trays, and baked as cookies. I also sprinkled a bit of cinnamon sugar on the top of each. I love that these are not overly sweet. I will be packing them this week as kids' lunch box treats. Thanks, Boomette!
     
  4. Made these as directed, since this kind of cake was new to me! ABSOLUTELY GREAT TASTE, especially when I served it with a peach sauce that I'd made previously for ice cream! Thanks for the keeper! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]
     
  5. These are good, somewhere between a biscuit and a shortcake. Or maybe, a scone. I only had two peaches, so cut the recipe in half. It needed just a little something else . . . maybe next time sprinkle cinnamon sugar on the top, or maybe serve in a bowl with fresh peaches.
     
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RECIPE SUBMITTED BY

<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum.&nbsp; You're welcome to play anytime.&nbsp; You'll be surprised to find great recipes that were never reviewed.&nbsp; <br /></span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p><strong><span>I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :)</span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p>&nbsp;</p> <p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/captain.jpg alt=width=150 height=200 /></p> <p><br /><img src=http://i27.photobucket.com/albums/c175/emmyduckie/zwt/ZwizzleBadge.jpg alt=width=200 height=300 /><br /> <br /><a title=banner3 href=http://www.flickr.com/photos/26630178@N05/3510953178></a><img src=http://farm4.static.flickr.com/3387/3510953178_b35b3086a8.jpg alt=banner3 width=500 height=250 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> By Brooke The Cook in WI <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <br /><a href=http://www.recipezaar.com/bb/viewtopic.zsp?p=3510511#3510511>&nbsp;<br />&nbsp;<br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <br />&nbsp;<br /></a><a title=Photo href=http://www.flickr.com/photos/boomette1/514183676></a><img src=http://farm1.static.flickr.com/252/514183676_f79b486466_m.jpg alt=good width=240 height=137 />&nbsp; <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /></p> <p><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/ZTAA-sm.jpg border=0 alt=Photobucket /></p> <p><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/Pets-STKR.jpg alt=width=200 height=200 /></p>
 
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